Wheatgrass is the young wheat
plant. It is one of the most widely used supplemental health foods today. It is a
concentrated source of vitamins, minerals, chlorophyll, and enzymes.

Drinking fresh wheatgrass juice is an exceptional way to increase
dark green leafy vegetables in the diet. (At this early stage of the plant's life it is
considered a vegetable rather than a grain and is safe for gluten-sensitive individuals.)

Fifteen pounds of wheatgrass is equivalent to 350 pounds of choice
vegetables! Juicing unlocks the nutrients in vegetables and fruits, concentrating them and
making them more bioavailable to the cells of the body.

A 16 x16 tray of wheatgrass yields about 15 to 22 ounces of juice,
depending on its length. Tablets and powder are a good second choice to fresh wheatgrass
juice.

Ann Wigmore introduced wheatgrass juice to America more than thirty
years ago. In her books, Wigmore says it is an ideal food to nourish the body and rid it
of toxins. It is especially important to anyone who suffers from pain or illness.

The high chlorophyll content of wheatgrass acts as a
"magnet" in drawing out toxins from the body. Chlorophyll is an internal
deodorant which cleanses tissues and is soothing and healing.

Chlorophyll, the "blood of plants", is very similar to our
own blood. Its molecular structure closely resembles hemin, the pigment that combines with
protein to form hemoglobin.

Start with just one ounce of wheatgrass juice per day. A therapeutic
program may include as much as two or three ounces.

Wheatgrass juice has many other benefits. It can be used externally
as:

1. a scalp treatment for lusterless hair;
2. a cleanser and astringent for all types of skin;
3. a treatment for blocked sinuses (place several drops in each
nostril);
4. a stimulant for circulation (add a few ounces to bath water of rub into the
skin);
5. a treatment to help heal cuts and bruises faster.